Red Thai chicken with bean and bamboo curry
{ Preparation & Cooking Time : 45 : Min }
Difficulty : Average
Meal Type : Non-veg
Serves : 4
Cuisines : Thailand
Ingredients
• 2 tablespoon vegetable oil
• 2 onions, sliced
• 2 cloves garlic, crushed
• 4 boneless, skinless chicken breasts, cut into strips
• 1 tablespoon ready prepared lemon grass
• Small piece root ginger, peeled and grated
• 400ml coconut milk
• 150ml chicken stock
• 4 tablespoon red Thai curry paste
• 2 tablespoon light soy sauce
• 200g whole green beans, trimmed
• 225g can bamboo shoots, drained
• 2 tablespoon fresh chopped coriander
• Salt and freshly ground black pepper
• 4 tablespoon single cream or crème fraiche
Preparation Method
1. Pour the oil into a wok or deep sided sauté pan and heat on a medium setting.
2. Add the onions, garlic and chicken strips and fry gently over a medium heat until the chicken is sealed and the onions are softened but not browned.
3. Now add the lemon grass, ginger, coconut milk, stock, curry paste and soy sauce and stir well.
4. Bring to the boil, then reduce the heat and simmer for 10 – 15 minutes.
5. Then add the beans and bamboo shoots and cook for a further 10 minutes or until the chicken is cooked, the beans are tender and the sauce has reduced slightly.
6. Season with salt and freshly ground black pepper and stir in the cream or crème fraiche. Serve with rice or noodles.
ENJOY
Comments
Post a Comment